Baked Salmon and Wild Rice Hot Dish
Pour 2 cups water into a saucepan and bring to a boil. Add rice and salt and cook for 25 minutes over medium heat. Drain water and place rice in the bottom of a 2-quart casserole dish. Stir in currants.
Preheat oven to 425°F.
Cut salmon fillet into 4 equal pieces and place on top of rice. Place asparagus on top of salmon.
Melt butter in a skillet and sauté garlic for 1 to 2 minutes. Stir in flour to form a thick roux. Gradually add chicken stock and heavy cream. Cook over medium heat until liquid begins to thicken. Season to taste with salt and pepper.
Pour liquid over salmon. Sprinkle the top with cheese. Bake in oven for 20 to 25 minutes until cream is bubbling and browned on top. Serve immediately.